Alternative Cooking Method:
Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 9 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired.
Serve over couscous. Garnish with almonds and parsley, if desired.
This recipe can be made in a 6-quart electric pressure cooker. Place beef and tomatoes in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 15 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add flour, cumin, cinnamon, salt, red pepper, sweet potatoes and raisins; stir. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 10 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Serve over couscous and top as desired with almonds and parsley. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving: 412 Calories; 90 kcal Calories from fat; 10 g Total Fat; 4 g Saturated Fat; 0.5 g Trans Fat; 0.7 g Polyunsaturated Fat; 5 g Monounsaturated Fat; 140 mg Cholesterol; 745 mg Sodium; 32 g Total Carbohydrate; 4.4 g Dietary Fiber; 12.5 g Total Sugars; 49 g Protein; 0 g Added Sugars; 84 mg Calcium; 5.5 mg Iron; 935 mg Potassium; 7.1 IU Vitamin D; 0.4 mg Riboflavin; 6.6 mg Niacin; 0.9 mg Vitamin B6; 3.9 mcg Vitamin B12; 377 mg Phosphorus; 12.1 mg Zinc; 70 mcg Selenium; 156.6 mg Choline;